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Topic: step mashing or single infusion (Read 8191 times)

Hello, after reading for a while i'm still confused. If i want to mash a belgian style beer (tripel) with 2 row pilsner, what do you recommend me? step mashing as Gordon Strong said or single infusion because of a 2 row malt.

Hello, after reading for a while i'm still confused. If i want to mash a belgian style beer (tripel) with 2 row pilsner, what do you recommend me? step mashing as Gordon Strong said or single infusion because of a 2 row malt.

thanks!

It is up to you. I am lazy so I do very little step mashes. Gordon Strong is always worth listening to!

I would do a single infusion. mash pretty low (~150-153 tops) for 90 minutes and it'll be fine. Pilsner malt, unless you specifically are using an undermodified product, is plenty modified and does not really need any non-sach rests. And I find that an higher temp alpha rest when you are after high fermentability doesn't really help.

It really depends upon what you are looking for in a final product. Single infusion mashes work great for about any beer style. Malts only make a difference if they are under-modified. With today's malts, you really do not need to worry about step mashing to achieve good results.

I'm making my Chimay clone today. I want to maximize both the fermentability and body so I'm performing a Hochkurz mash at 146F and 158F, each for 45 minutes. However, I'm only brewing 5g. I normally brew 10g batches and use a single infusion.

For an all pils malt tripel or pilsner, I almost always do a 90 min, mash at 148.

Denny - do you think the Pils needs longer to convert? Just curious, as last brew session my Belgian blonde came out lower than I expected (again) with a 60 minute mash.

My stout was spot on, but was MO and not Pils. Same mash schedule.

I did not do an iodine test, though I know I should.

I think it is more to do with the temp than the malt, although lower diastatic power malts will also take longer. The enzymes act more quickly at higher temps so if you mash lower you need to mash longer to get full conversion.

Nope. I do a longer mash for the added fermentability. I never do an iodine test.

den - for a pils, what kind of attentuation are you looking for and getting? I generally drop from 1.048-1.050 to 1.009-1.010, but only do a 60 min mash at 150 - just curious, as I feel its already pretty dry but maybe i should try to get it drier?

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Nope. I do a longer mash for the added fermentability. I never do an iodine test.

den - for a pils, what kind of attentuation are you looking for and getting? I generally drop from 1.048-1.050 to 1.009-1.010, but only do a 60 min mash at 150 - just curious, as I feel its already pretty dry but maybe i should try to get it drier?

Boy, Paul, I'd say it's up to your tastes. Without looking at my notes I can't tell you what I'm getting, but I do like a dry pils. Extending the mash to 90 min. doesn't make a huge difference, but I want to give myself every advantage I can. And this is German pils, not Bopils.